5 minutes preparation + 8-12 minutes cooking
6 serves of vegies in this recipe

20 small firm green Brussels sprouts, washed and trimmed
1 teaspoon ginger, finely chopped
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
2 tablespoons coriander, chopped
1 teaspoon lemon juice
1 teaspoon grated lemon rind
1 tablespoon reduced-salt soy sauce

Score end of Brussels sprouts stems with a small cross to speed up cooking. Plunge into boiling water with ginger and cook for 8-12 minutes or until tender. Drain well and transfer into a serving bowl. Add remaining ingredients, toss well and serve.

Serves 4.

Recipe © State of Western Australia, 2012.